Recipe for FRUIT PUNCH - Martinsville Bulletin

FRUIT PUNCH
Beverages
Contributed by: Shirley Coleman
Ingredients: 8 (6 ounce) cans frozen orange juice concentrate 8 (6 ounce) cans frozen lemonade concentrate 12 quarts water 2 large cans red Hawaiian punch 1 large can pineapple juice 3 quarts ginger ale
Mix all ingredients, except ginger ale. Freeze mixture in three containers. When serving, add one quart ginger ale to each container. Variation: May use fresh orange and lemon juices instead of concentrate. With fresh juices, uses less water, and add sugar to taste. Makes 50 to 60 servings.
(This recipe was contributed as part of a "Cook of the Week" feature.)